Plum and Spilt Milk launches new weekend brunch menu

31/03/2017 00:03
Plum and Spilt Milk, the restaurant in King’s Cross, London, has launched a new weekend brunch menu following the success of the restaurant’s Saturday brunch menu launched last year by chef director Mark Sargeant.

The a la carte weekend brunch menu includes light first courses and small dishes, eggs and brunch dishes and steak options from Mey Selections, the brand name of the North Highland Initiative (NHI) launched by the Prince of Wales. 

Dishes include Irish potato cakes with grilled smoked bacon and fried eggs and braised smoky butter beans served with two poached eggs and pumpkin seeds.

A champagne offer, priced at £65 for two, is available. A pair can dine from the eggs and brunch section of the menu with a bottle of Billecart-Salmon champagne to share and coffee to finish.

The weekend brunch menu is available on Saturdays and Sundays from 11am to 4pm.

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